Breakfast

Breakfast Breads

» Muffins» Scones» Biscuits» Use chemical leaveners like baking soda and

powder

Breakfast meats

» Tend to be either spicy or high in flavor» Most common are ham, bacon and sausage» Canadian bacon is often used with eggs

benedict

Griddlecakes

» Pancakes and waffles are examples» Leavened with baking soda or powder» Cooked on a very hot pan or iron» Quality griddlecakes are:

˃ Rich in flavor˃ Tender˃ Light ˃ Have a moist interior

Belgian Waffles

» Extremely light and crisp because of the whipped egg whites used.

Procedure for making pancakes

» Prepare batter» Heat pan to moderate heat and add clarified

butter or oil» Portion batter into one spot and let spread into a

circle- don’t let pancakes touch» Cook until bubbles appear on the surface and

one side is golden brown» Flip and cook opposite side till golden brown» Do not flip more than once or the pancake will

deflate

Crepes

» Thin, delicate and unleavened pancakes» Made with a very liquid egg batter» Cooked on a very hot sauté or crepe pan» Can be filled with fruit compote, eggs, cheese

or veggies

Procedure for Crepes

» Prepare batter- sometimes one hour before cooking

» Heat pan to moderate heat» Ladle small amount of batter unto the pan» Tilt the pan so batter spreads and coats the

bottom evenly» Cook crepe till the bottom begins to brown (1

min) and flip. » Crepe should be thin

Breakfast Potatoes

» Most often potatoes for breakfast are hash browns or home fries

» Hash browns are chopped or grated potatoes fried to a crispy brown

» Home fries are thickly sliced or large diced potatoes that are lightly pan fried